These keto pecan pie bars are a delicious treat with a soft buttery shortbread crust. The flavor is amplified by browning the butter before adding it to the other ingredients, optional but so worth it!

I did create a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line!
[ Ссылка ]

Follow me on Instagram for sneak peaks at whats to come.

Instagram-@Ketoupgradechef [ Ссылка ]...

Reddit-u/KetoUpgrade [ Ссылка ]

Facebook Page - [ Ссылка ]

Keto Upgrade e-mail - ketoupgrade.info@gmail.com

Amazon Affiliate Links for products I use: In a pinch I usually order my keto ingredients on Amazon, but you can get a lot of items on Thrive market and at Wegmans or Whole foods. But Amazon only takes one or two days most of the time.

Silicon whisks- [ Ссылка ]
Spatulas- [ Ссылка ]
Mini Offset Spatula - [ Ссылка ]
Pyrex measuring cups - [ Ссылка ]
Granular monkfruit- [ Ссылка ]
Allulose - [ Ссылка ]

(As an Amazon Associate I earn from qualifying purchases)

Keto Pecan Pie Bars

Brown Butter Shortbread Crust:
2 Sticks of salted or unsalted butter
1/2 Cup granular monkfruit sweetener (or your favorite alternative sweetener)
1 tsp. Vanilla extract
1 Cup Coconut Flour (120 g)
1/2 tsp. Xanthan gum
Pinch of salt (if using salted butter, omit the salt)

Preheat oven to 350 degrees, prep a 9 x 13 pan with cooking spray on the bottom and a piece of parchment lining the bottom and 2 sides of the pan. If you are browning the butter for this recipe, use a large skillet that is any other color besides black. You can use any size pot or skillet but a large shallow pan will take less time to brown. Cook on a medium heat until the milk solids are a nice golden brown. If you are skipping the browning step just melt the butter in a microwave safe bowl big enough to mix the crust in. As soon as the butter is browned, take off the heat and place in a bowl. Mix in vanilla extract and alternative sweetener, once the sweetener is mostly dissolved sift in the coconut flour and xanthan gum and salt if using. Mix well and let sit for a few minutes until the coconut flour absorbs most of the butter. Once the mixture is thickened spread it evenly across the entire bottom of the 9 x 13 pan. Bake for 15 minutes, turning half way threw to make sure it cooks even. Keep an eye on it the last few minute, should be just golden brown around the edges and set in the middle. It will be soft until it cools. While the crust is cooling make the filling.

Pecan Pie Bar Filling:

1 Stick of Salted Butter
1/2 Cup Allulose (or other alternative sweetener)
1/2 Cup Keto Maple Syrup (or any other keto sticky syrup)
2 Tbs. Heavy Cream
2 Eggs (room temp)
3 Cups Pecans (chopped) (12 oz)

Place chopped pecans into a large bowl. Melt butter in a small sauce pan. Add allulose and stir. Boil until the sugar is mostly dissolved. Add in the maple syrup and heavy cream. Boil for 2-5 minutes until it is a golden color and a harmonious mixture. Take out a half cup of the boiling mixture into a glass vessel. Slowly add in 2 beaten eggs into the 1/2 cup mixture. Then add that back into the rest of the boiling mixture and kill the heat. Strain the mixture into the bowl with the chopped pecans. Mix well then pour onto the crust. Spread the mixture evenly then bake for 30 minutes, turning halfway threw. Let cool at room temperature then refrigerate until solid before removing from pan and slicing. Can slice into any size bars you would like. The entire pan is 63 g of Net Carbs. So cutting into 24 pieces makes each bar 2.6 g of Net Carbs.

Macros for 1/24 of pecan bars:
241 Calories
23.5 g fat
6.1 g total carbs
3.5 g fiber
2.6 g net carbs
3.2 g protein

Original recipe I referenced:

[ Ссылка ]

свернуть